Rose Coco Bean Aubergine Stew

by Edward Daniel
Rose Coco Bean Aubergine Stew recipe.

Tremble in anticipation and divulge in ecstasy. And, ingest.

Soft pinkish-brown Rose Coco Bean Aubergine Stew with smoked paprika, ginger and garlic, with a touch of citrus lemon.

This dish will obliterate your belief that vegan food can’t be made with simple ingredients.

Make this:

  • When you fancy a dish reminiscent but takes baked beans up a notch
  • When a hearty meal is much needed as the dark evenings draw in
  • When you’ve just had a run out in the blistering cold and a dish that’ll have you fixed up in no time tickles your fancy

Rose Coco Bean Aubergine Stew was inspired when I had been living in Lisbon. I had a budget of Euro 8, because I had expenses I needed to meet at that time. And, this was a cheap staple dish that kept me nourished.

Rose Coco beans are often referred to as crab eye beans, or borlotti beans. They are a staple to Indian cuisine.

Rose Coco Bean Aubergine Stew is vegan.

Love.

Edward x

Rose Coco Bean Aubergine Stew recipe.
#
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 aubergine
  • 4tbs oil
  • 200g Rose Coco Beans, soaked in water for 48 hours beforehand, washed a couple of times during the soaking process
  • 500ml filtered water
  • 1 onion, sliced
  • 2 medium tomatoes
  • 1tsp tomato puree
  • 1tsp smoked paprika
  • 2 cloves of garlic
  • ½ inch ginger, grated
  • ½ lemon juice
  • Season to taste

Instructions

  1. Roughly dice the aubergine. Place in a colander (with a bowl underneath) and dust with sea salt. Set to one side for a couple of hours.
  2. In a pressure cooker, add the rose coco beans, onion, tomatoes and tomato puree, paprika, ginger, garlic, and place under pressure for 30 minutes.
  3. Dry the aubergine with a kitchen towel and shallow fry in oil, until golden on either side.
  4. Add the aubergine with oi to the stew and cook for a further 5 minutes.
  5. Squeeze in the lemon.
  6. Season to taste and serve.

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.